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Monday, March 26, 2018

As it's the week before Easter, I thought a beautiful, snowy white cake would be just the thing to inspire your holiday baking and decorating for next week. Last year, I decorated a cake with coconut, paper bunny ear toppers, and a pink chocolate bow, and in spite of (or perhaps because of) its simplicity, it's probably my favorite Easter cake I've done. This white velvet cake would be the perfect canvas for a festive Easter cake to complete your table next Sunday...

Sunday, March 18, 2018

Over the years, I've made quite a few lemon pies and tarts, trying to make the perfect lemon pie, but none have made it onto this blog, except for a lemon cream cheese tart in a shortbread crust. The tart was wonderful, but still a little more complicated than what I was aiming for in an "everyday" lemon pie...

Thursday, March 8, 2018

When you're pregnant, the cookie cravings are real. Cookies and dark chocolate - that's what I've wanted the most the last eight months, and I could have eaten this entire pan of blondies if it weren't for the inevitable weigh-in at my doctor's office every two weeks that keeps me in check. I mean, if you can't have all the cookies you want while you're pregnant, when can you?

Years ago, there was a dessert I used to love getting after dinner at a local restaurant - a blondie topped with ice cream and some sort of amazingly decadent buttery sauce.

Monday, March 5, 2018

Everyone needs a good banana muffin in their recipe box, but it's a recipe I haven't posted on my blog before, due to not being completely happy with either the texture of the banana muffins I've baked or the quality of my photos. These, though, these banana muffins are keepers, and I'll be baking them again and again over the years.

They don't have a cream cheese filling in the center, as you might think from the name, but rather, cream cheese is whipped into the sugar and bananas before being mixed into the batter, so the whole muffin has a lovely tang and creaminess from the cream cheese. The cream cheese (which replaces the butter or oil in the batter) creates a really beautiful crumb, light and fluffy, soft and moist for days. I always add cream cheese to my pound cakes, as well, and, like sour cream, it really does wonderful things for baked goods.